Top 10 restaurant trends for 2014: From veg proteins and Korean kimchi to the comeback of carbs…

Where's the beef? (look out for more meat-free burgers on the menu, says Technomic). Picture: Gardein burger

Related tags:
Trends, Restaurant trends

What will we be eating in restaurants next year, and how will that impact what we buy at the supermarket?

According to foodservice research and consulting firm Technomic, carbs could stage a comeback and meat-alternatives will continue to gain ground. Here’s its pick of the top 10 trends to watch:

1. GET REAL: Expect more menu items listing ingredients, where they came from and how they were prepared, more local sourcing and greater attempts at authenticity.

2. PROTEIN, FROM REGIONAL BBQ TO MEAT-FREE: Higher beef costs mean chicken will be big again in 2014, predicts Technomic. “However, the latest protein star is pork—appearing in regional barbecue items, in Hispanic and other ethnic fare, in charcuterie and as pulled-pork sandwiches. Also getting time in the spotlight are lamb and game meats, from duck to bison. Beyond meat, look for creative center-of-the-plate egg dishes as well as vegetarian alternatives, from mushrooms to beans to soy-based products like Gardein and Chipotle’s Sofritas.”

3. CARBS STAGE A COMEBACK: From ramen to buckwheat noodles to pasta made with unusual ingredients, starch is back, says Technomic. “Rice bowls (and jasmine rice, basmati rice, brown rice) will be big, in part because of continued fascination with Asian fare and in part because of an association with healthfulness. Look for more in the way of flatbreads, wraps and all kinds of artisan breads, including healthy whole-grain varieties. Waffles as a base or side make traditional savory items like chicken seem edgy.”

5. ETHNIC CUISINE: Expect more Korean and Scandinavian fare and growing interest in pickled, fermented and sour foods: “Korean kimchi as well as pickled onion, jalapeño, ginger, radish and more are showing up everywhere from ethnic eateries to burger joints. On the beverage menu, the trend is seen in sour cocktails as well as new flavor combinations with sour notes—a reaction to last year’s candy-sweet drinks.”

6. 24-HOUR SNACKING: As we’ve often noted on FoodNavigator-USA, the days of three-square-meals are numbered
, with many Americans now grazing throughout the day, or eating foods they once ate at dinner, for breakfast, and vice versa.

And restaurants are addressing this trend, says Technomic. “More restaurants are introducing innovative breakfast items—like chicken, turkey or steak breakfast sandwiches or super-spicy wraps with chipotle or Sriracha—often available all day. And while breakfast-and-lunch-only concepts are building a niche, other operators are promoting late-night breakfast menus, often in conjunction with 24-hour drive-thru service."

7. CREATIVE SNACKING: Expect more snack-size handheld foods, car-friendly packaging and more grab-and-go or market-style offerings. Meanwhile, full-service operators will also try to cater to demand for more snacking-and-sharing with pairings, trios and flights from all parts of the menu—from soup trios to beer samplers to retro popsicle-flight desserts, predicts Technomic.

8. ON TAP: Tap technology is revolutionizing the beverage world, says Technomic. “Barrel-stored cold-brewed coffee that can be sent through repurposed beer taps, facilitating a new kind of coffee bar; soda-water taps that allow chefs to create their own fruity soft drinks; wine-on-tap tasting stations in high-end supermarkets; keg-wine bar concepts and retrofits; RFID-card-controlled self-serve beer-tap walls at high-tech pubs.”

9. IPAD ORDERS: Expect more foodservice outlets to help you order your food, your way, using mobile devices.

10. FOOD POLITICS: Deliberately or otherwise, restaurant operators got caught up in political controversy as never before in 2013, notes Technomic.

“Some suffered customer backlash after expressing views related to Obamacare, ‘family values’ or other topics, but others saw increased traffic. Consumers are increasingly aware that the personal is political—that their choices and those of the restaurants they patronize regarding food, treatment of employees and suppliers, sustainability and the environment have real consequences. Consciously or unconsciously, they will gravitate to concepts that share their worldview, and some restaurants will promote this cultural identification.”

Click on the link below for FoodNavigator-USA's 10 trends to watch in food and beverage.

Related products

On-Demand Supplier Webinar

16-Feb-2015 - What’s hot in snacks? Insects? Posh jerky? Chickpeas? And what’s the difference between a meal and a snack, or are the lines becoming increasingly blurred? What’s a suitable portion-size? And will healthy vending become the norm? To find out, FoodNavigator-USA...

On-Demand Supplier Webinar

06-Feb-2015 - The Coca-Cola Company invested in Chicago-based co-operative Fairlife LLC in December 2012, and since then the company’s star has only risen further. Here, CEO Steve Jones introduces the company and its mission, looking at trends in dairy and the ‘protein...

On-Demand Supplier Webinar

06-Feb-2015 - Ingredients such as chia, ancient grains and flaxseed have captured the interest of health-conscious consumers, and more and more beverage companies are taking notice. But where to begin? Long-time beverage ingredient innovator and turnkey formulator Glanbia Nutritionals will offer insights...

On-Demand Supplier Webinar

06-Feb-2015 - We interrupt this webinar to bring you breaking news in functional beverages. Only on AIDP News Channel will you hear from experts in the field of functional beverages. AIDP is known as being an innovator in function and our top...

On-Demand Supplier Webinar

06-Feb-2015 - Stand out in the competitive beverage marketplace and satisfy consumers’ thirst for fun by adding the creamy, smooth mouthfeel and visual appeal of foam and froth. Using naturally sourced foaming agents, you can add superior, long-lasting foams to a variety...

On-Demand Supplier Webinar

08-Jan-2015 - What are the fastest-growing beverage categories and which consumer trends are successful firms tapping into? ‘Real’ sugar? Fermented beverages? Plant waters? And how are companies such as Keurig changing the beverage landscape? Hear from a beverage entrepreneur, a retailer, a...

On-Demand Supplier Webinar

08-Jan-2015 - Just as with the search for the Fountain of Youth, The Lost Arc or the Meaning of Life; the Holy Grail of functional beverages seems to be an ongoing quest that few of us have been able to conquer, until...

On-Demand Supplier Webinar

08-Jan-2015 - Social media has forever changed the way consumers talk to one another (and the way companies and consumers talk to each other, too). Find out how you can use social media to take your beverage business to the next level.

On-Demand Supplier Webinar

08-Jan-2015 - With annual sales approaching $9B, the US protein beverage market is thriving. The category has quickly become a destination for busy, health conscious, active consumers of all ages. Capturing mainstream consumers can be lucrative for marketers, but one that...

On-Demand Supplier Webinar

08-Jan-2015 - FoodNavigator-USA & BeverageDaily have gathered together CEOs from some of the most innovative beverage companies in the US from Mamma Chia and KeVita to Vertical Water and KonaRed to discuss growth opportunities in the beverage aisle; how difficult it is...

On-Demand Supplier Webinar

29-Oct-2014 - Consumers are snacking more frequently, and the bar category in particular has been consistently growing in terms of dollar and volume sales, making bars an area of great opportunity for manufacturers. For insights and implications on how manufacturers can increase...

Video

02-Dec-2014 - For food manufacturers, Kikkoman Sales USA, Inc. is much more than a soy sauce company. We are a partner in flavor formulation and we have some fresh solutions that will surprise you. Kikkoman provides flavor versatility and a label consumers...

Application note

23-Mar-2015 - PEPTIPLUS® – Performance peptides for fitness and shapeCollagen is an important protein source, providing the nutrients required for the many processes that take place in muscles and cells. With PEPTIPLUS®, GELITA offers pure collagen proteins which can be used in...

Technical / white paper

17-Mar-2015 - Inflammation affects heart health, arthritis and many other health issues – and growing evidence suggests that nutrition is part of the solution. Seize this opportunity with custom nutrient premixes.Any nutrient. Any application. Anywhere in the world.

Technical / white paper

16-Mar-2015 - YASO® is a sprouted soya raw material, germinated, processed, pasteurized and packaged using FITOREX patent-protected process, having a neutral aroma and flavour. A source of highly digestible and complete protein, fiber.Available as sprouted whole soya beans, or in paste form (ground),...

Data sheet

11-Mar-2015 - Boosting protein content and reducing fat and sugar are major trends in today’s food industry. But reformulation can be challenging. With ProTake-P, Rousselot® offers a new natural and multi-functional protein that helps formulate appealing better-for-you products that taste just as...

Technical / white paper

02-Mar-2015 - With the uptrend in protein-packed applications and increasing allergen awareness, meat protein can be a desirable alternative to plant- and dairy-based proteins. This white paper compares meat proteins – specifically, concentrated chicken protein – to other common proteins, and outlines...

Technical / white paper

16-Feb-2015 - Wheat is a well-known and appreciated cereal, rich in nutritious and healthy components. As a source of vegetable proteins, wheat supports a sustainable development process.It is suitable for the formulation of both delicious and convenient foodstuffs, adapted to a modern...